Archive for ‘Spring’

August 9, 2012

Artichoke, Goat Cheese, Sweet Pea, and Mint Ravioli with Lemon Chive Butter Sauce

More ravioli from Eastern Market! Again, the sauce is versatile: you can use any type of pasta you want!

Tip: If you don’t have a grater, you can shave the Parmigiano-Reggiano with a peeler.

Time: 15 minutes

Serves 4

  • Pasta, of choice
  • 4 tablespoons butter
  • small bunch of fresh chives, finely chopped
  • 1/2 lemon, juiced
  • 1/4 cup grated Parmigiano-Reggiano
  • Salt and freshly ground pepper, to taste

1. Cook the pasta.

2. While your pasta cooks, melt butter over medium-high heat; cook until golden brown.

3. Add chives and remove from heat. Add lemon juice and set aside.

4. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat.

5. Add the cheese, toss to coat, season with salt and pepper, and serve immediately.

Happy Eating!

Love,

Yang

July 15, 2012

Dan Dan Noodles (擔擔麵)

A Sichuan favorite! Sichuan peppercorns are necessary in this dish and give it the characteristic “ma la” flavor. If you get the whole peppercorns, toast them slightly in a dry wok or frying pan before grinding them in a spice grinder. Ya cai or Sichuan preserved greens, which can be found in Chinatown markets, is also an important component of this dish, but they can be omitted if you can’t find them. The dish will still taste amazing!

Adapted from Red Cook

Total time: 40 minutes

Prep: 30 minutes

Cook: 10 minutes

1 lb. fresh Shanghai style noodles (if you can’t find fresh noodles, boxed spaghetti/noodles will suffice)

4 tablespoons light soy sauce (生抽)

4 teaspoons Chinkiang black vinegar

Chopped cilantro and scallion for garnish

Pork Topping

1 tablespoon vegetable oil

4 oz. ground pork

2 tablespoons Shaoxing cooking wine

a pinch of salt

4 oz. Sichuan preserved greens (芽菜 ya cai) or pickled mustard (optional, only if you can find them)

Sesame Sauce

4 tablespoons sesame paste

3 tablespoons toasted sesame oil

1 teaspoon sugar

Chili Oil

5 tablespoons chili oil

1 tablespoon dried chili flakes

2 teaspoons ground Sichuan peppercorns (花椒)

1. Mix all the ingredients for the sesame sauce and set aside.

2. Mix all the ingredients for the chili oil and set aside.

3. In a wok, heat the vegetable oil until just beginning to smoke then add the ground pork. Stir-fry the pork until just cooked then add the rest of the topping ingredients and continue to stir-fry until the liquid completely evaporate. Set the topping aside.

4. Divide the sauce by putting one quarter of the sesame sauce mixture and chili oil into each of four bowls. Add one tablespoon of soy sauce and one teaspoon of Chinkiang black vinegar to each bowl.

5. In a large 8-quart stockpot bring four quarts of water to boil. Cook the noodles in the boiling water for about three minutes or until the noodles are just al dente. Divide the noodles into four portions and put them in each of the bowls. Top the noodles with one quarter of the pork and Sichuan preserved greens topping, and garnish with chopped cilantro and scallion. Serve immediately.

July 15, 2012

Poached Eggs with Rosemary Tomato Sauce

This is a great brunch recipe and very versatile. Other herbs and seasonings can be substituted for rosemary. Instead of tomato sauce, you can put poached eggs over toast, a salad, beans, pasta, rice, etc. Once you get the hang of poaching eggs, you’ll want to do it again and again! It’s a simple process and the result is beautiful. If you want to poach more than 2 eggs at once, use a bigger pan to avoid crowding or have 2 pots/pans going on at once.

Total Time: 30 minutes

Prep: 10 minutes

Cook: 20 minutes

Serves 4

Rosemary Tomato Sauce

2 tbsp of olive oil

4 large tomatoes, chopped

½ onion, diced

2 tbsp fresh rosemary, finely chopped

salt and pepper, to taste

Poached Eggs

8 eggs (2 for each person)

2 tbsp white vinegar

1 tsp salt

1. Heat up a large sauté pan to medium heat.

2. Add the olive oil and heat. Add the onions and stir occasionally until they become translucent, 3-4 minutes.

3. Add the tomatoes. When the tomatoes have cooked down, add the rosemary. Turn the heat down to low and let it simmer.

4. Make the poached eggs: Bring about an inch of water to a boil in a small deep skillet or a pot. Add the salt and vinegar, and lower the heat to the point where it barely bubbles. One at a time, break the eggs into a shallow bowl or cup and slip them into the water.

5. Cook for 3-5 minutes, just until the white is set and the yolk has filmed over. Remove with a slotted spoon and allow the water to drain off for a couple seconds.

6. Season the rosemary tomato sauce with salt and pepper. When it’s the way you like it, spoon ¼ of it on a plate. Add 2 poached eggs on top. Drizzle with olive oil and serve with crusty bread.

Happy Eating!

Love,

Yang

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